Coconut Milk Pulao
Author: Shilpi Amit
Ingredients
- Basmati rice: 1 and ½ cups (soaked in water for 2 hrs),
- Cumin seeds (Zeera): 2 tsp,
- Bay leaves: 3,
- Peppercorns (Kali Mirch): 1 tsp,
- Turmeric Powder (Haldi): ½ tsp,
- Cinnamon sticks (Dalchini): 2 sticks,
- Green beans: ½ cup cut in 1 inch pieces,
- Fine chopped onion: 1,
- Peas fresh or frozen: ½ cup,
- Coconut milk: 1 cup,
- Water: 2 cups,
- Roasted cashew pieces: ½ cup,
- Chopped cilantro (coriander leaves): 1 tbs,
- Salt: to taste,
- Oil: 2 tbsp
Instructions
- Heat oil in a pan at medium heat.
- Add cumin seeds, bay leaves, cinnamon sticks, pepper corns and fry for few seconds.
- Now add onions and sauté till they become soft and change color.
- Add beans, and peas, sauté for 2-3 minutes. Now add turmeric powder and green chillies. Mix it well.
- Now, add rice and sauté for few more minutes.
- Add coconut milk and water. Mix it and wait for mixture to boil.
- When the mixture starts to boil add salt, mix it and reduce the heat to low, cover the lid and cook for 25 to 30 minutes till liquid is absorbed and rice becomes soft.
- Remove from stove: fluff up the rice with fork. Garnish with roasted/fried cashew pieces and coriander leaves. Enjoy this rice with curd.
Notes
1. Washing and soaking rice for 2 hours makes soft rice.
2. Once the rice is done don’t mix it too much just fluff it with the fork otherwise it will become mushy.
3. You can use more vegetables like carrots, potatoes in this recipe.
4. I prefer to use basmati rice in this recipe but you can also use some other rice.
5.Foe best taste cook coconut rice on slow flame.
2. Once the rice is done don’t mix it too much just fluff it with the fork otherwise it will become mushy.
3. You can use more vegetables like carrots, potatoes in this recipe.
4. I prefer to use basmati rice in this recipe but you can also use some other rice.
5.Foe best taste cook coconut rice on slow flame.
Recipe by Foods And Flavors at https://foodsandflavorsbyshilpi.com/?p=252